Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a microwave-safe bowl, microwave the chocolate chips and butter on 50% power until the chocolate is melted. Alternatively, the chocolate can be melted down in a double boiler. Use a rubber spatula to mix until smooth.
Mix half of the cranberries, pistachios, hemp hearts and chia seeds into the chocolate. Let cool slightly, and then spread the mixture across the prepared sheet in a 1/4 inch thick layer.
Top with remaining cranberries, pistachios, hemp hearts, and chia seeds. Transfer to the fridge for 2 to 3 hours to harden.
Once the chocolate has hardened, break it into pieces. This should yield about 25 decent sized pieces.
Store in an airtight container in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer.
net carbs per serving: 2.9g
Serving Size:1 piece
Keywords: chocolate bark, keto white chocolate, fruit and nut chocolate, keto desserts, low carb snacks